Sarse bhetki

A traditional yet tasty fish recipe from west Bengal

Cook Time -30 minutes
Serves -4

Ingredients---

 Vetki fish -4 pieces
Mustard paste - 2-3 tbsp
Green chilies- 2-3
Garlic paste- 1tbsp
Salt - as required
Turmeric powder--1tsp
Chili powder- 2/4 tsp
Onion seeds /kalonji - 1/2tsp
Tomato - 1 ,chopped

Method

Marinate fish with little turmeric and salt for 5 mins. Then fry it properly.do not over fry fish.

Soak 2 tbsp mastered seeds in water for 30-40 mins.then grind along with 1/2 green chili and little salt till smooth..

If you have sil Batta, please use it to make mastered  paste.

You can mustard powder as well. If using.  Soak 2 tbsp mustard powder with little salt for 10 mins.

Heat kadai with 3-4 tbsp mustard oil ,add onion seeds then add garlic paste,and stir it for a minute.
Then add chopped tomato and stir it for a minute.

Add mustard. Paste,turmeric and chili powder,salt to taste slut green chilies..keep stirring for 1 minute.

Now add a small cup of water and give a nice stir.cover kadai and continue cooking in a low flame for 5-6 minutes.
 
Then add fish and mix well with mustard gravy .

When starts to leave the side of the pan.that means it's done.check seasoning....keep gravy as per your desire consistency..........spread 1tbsp mustard oil over the gravy....

Serve it. With steam rice...

Bhetki macher matha diye lau ghanto

Bhetki macher matha diye lau ghanto

    Bhetki Mach or bekti fish /red snapper is quite common and popular fish to all fish lovers.....me n my husband we r truly fish lovers....I personally love bhetki fish too much..as a Bengali our staple food  rice n fish curry..not only fish we r the Bengali made different delicious recipes wth fish head....just chchra  chchori ghanto etc..all this item could be veg or non veg .non veg means made with fish head...Rui , katla,bhetki  any kind of fish head used to make this immortal dishes...
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Cook Time- 40 mins 
Serve - 3
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Ingredients:--

Bhetki fish head- 1
Bottle gourd or lau - 1
Onion-1  
Bay leaf-1
Ginger---1 tsp
Salt--as required
Sugar- 1-2tsp
Turmeric powder-1tsp 
Cumin n coriander powder ---1tsp each
Green chilli-- 1 slit
Garam masala--1/2tsp

Process:---

Wash fish  head properly .. Marinated the fish head with turmeric and salt...keep it aside..

Then finely chopped or thinly sliced bottle  gourd....take a karai ,add 2 tbsp oil .heat the oil add marinated fish head ..fry it  then keep it aside...

Add bay leaf in the oil then add thinly sliced onion ,fry it till turns little brown colour,,then add ginger paste ,stir continuously  then add chopped bottle guard, add turmeric ,cumin ,coriander powder ,salt ,sugar ,green chilli ,mix all ingredients with guard properly ..  Cover the lid, keep cooking on low flame for 8-10 mins...stir occationlly..

after 10 mins add fish head, mix with lau properly, again cover the lid n keep cooking on low flame for 5-6 mins.. Open the lid stir guard with fish head on high for 2-3 mins till it dries completely. ..add Garam masala ,mix well..check seasoning  and turn off the gas....

serve it with hot steam rice...if u want you can add coriander leaves for garnishing..

Loitya macher jhuri

Loitya macher jhuri /spicy bombay duck fried curry

  Loitya mach or bombay duck is known in different names in different places throughout theIndia....in west Bengal and Bangladesh it's called loitya /lotte .Mumbai ,pune it's called bombil or bombay duck.

  It's very soft and mushy fish....even no need of additional water when you cooked....

Ingredients:-

 Loitya mach or bombayduck--1 kg

 Oil - 3-4 tbsp

 Onion- 2-3 (big) thinly sliced

  Ginger n garlic paste-1 1/2tbsp

  Tomato- 1 big chopped

 Green chili-as per your hot taste/2-3 

 Salt-as required 

Sugar-2tsp 

 Chili powder- 1rep

 Turmeric - 2tsp

 Cumin powder- 1tsp

 Coriander powder- 2 -3 tsp

 Coriander leaves - 1handful

Process

 Wash n clean the fish thoroughly. ..take kadai or pan .put 3-4 tbsp oil. .add sliced onion..fry it till turns light brown...then add gingar n garlic paste .stir it continuously  .add tomato stir 4-5 mins and add loitya  fish along with turmeric  chili cumin n. coriander powder  Salt n sugar...stir all ingredients with fish properly. ...simmer the gas for 5-6 mins... no need to add water as fish will release enough water.....open the lid. .stir continuously until fish curry completely dry...oil gets separate from fish curry means it's prepared .. add coriander leaves ....check seasoning......serve it with hot steam rice...

Note:--- If you want, you can discard the fish bone, blunch the fish for 4-5 mins. Drain the water, make a slit and remove the centre bone..